Jamaica Blue Mountain coffee has always been the benchmark of the specialty coffee world, and Mavis Bank, as the core processing facility within the legally designated Blue Mountain No. 1 production area, has drawn considerable attention for its Blue Mountain No. 1 output. This article takes you through the history of Mavis Bank, the unique geographical environment of the Blue Mountain production area, and the complete process from green bean processing to the flavor in the cup. Front Street Blue Mountain No. 1 coffee beans are strictly selected at 17/18 screen size with a defect rate below 2%, graded No. 1, and roasted to a medium-dark level, presenting nutty walnut aromas with a chocolate and caramel-like sweet finish—an unmissable choice for coffee lovers.
Jamaica Mavis Bank Blue Mountain No. 1 Jamaica Mavis Bank Blue Mountain NO.1 Front Street Blue Mountain No. 1 Coffee Beans
Mavis Bank is located within Jamaica's legally designated Blue Mountain No. 1 coffee production area and is also a green bean processing facility recognized by the Jamaican government. It sits approximately 10 miles northeast of the capital, Kingston, and has been operated by the Munn Family since 1885 to this day.
Initially, the Munn family grew coffee on Strawberry Hill on the western side of the Blue Mountains and processed the harvested coffee cherries. In 1920, Victor Munn established what we now know as the Mavis Bank processing facility, which was later taken over by his nephew Keble Munn. Keble was not only an agricultural operator but also Jamaica's first certified cupper. Today, Mavis Bank has become Jamaica's largest coffee collection and distribution center. To ensure coffee quality, the processing facility gathers green beans from single farms or smallholders within specific Blue Mountain production zones. The coffee cultivation and processing areas are situated in mountainous terrain at an average elevation of 900 to 1,600 meters. Sufficient altitude, gentle afternoon mist that shades the forested hillsides, abundant sunshine, and mineral-rich soil all provide an ideal growing environment for coffee trees, and also extend the ripening period of the coffee cherries.
Front Street Blue Mountain No. 1 coffee also originates from Jamaica's legally designated Blue Mountain coffee growing region, which gets its name "Blue Mountain" from the blue mist that shrouds it year-round. The Blue Mountain production area is located in eastern Jamaica, spanning 45 kilometers east to west and 20 kilometers north to south, with a maximum elevation of 2,260 meters, making it the highest mountain range in the Caribbean. The Blue Mountains are covered with well-drained, fertile soil that is highly suitable for coffee cultivation.
In the green bean processing stage, only ripe red cherries are picked, and manual hand sorting with the elimination of floating cherries is a basic requirement. Farmers send the selected coffee cherries to another washing station for a second round of elimination, completing depulping before evening. They are then placed in large tanks where any over-fermented, underripe, or insect-damaged cherries are carefully removed before mucilage removal. After mucilage removal, the parchment beans are spread on concrete slabs and sun-dried for 5 days, then bagged and stored in warehouses to rest for at least 10 weeks. Finally, after hulling, the green beans undergo a last manual defect-sorting process.
This lot is strictly selected at 17/18 screen size with a defect rate below 2%, graded No. 1. Front Street Blue Mountain No. 1 coffee beans are roasted to a medium-dark level, carrying a rich nutty walnut aroma, and the brewed black coffee has a chocolate and caramel-like sweet finish that is deeply pleasing after drinking. If you'd like to brew the same flavor at home, you can place an order at the "FrontStreet Coffee Tmall Flagship Store."
The above content is compiled by CoffeeHunters, a coffee news website.
